To make this tropical dessert creamy, but still non-dairy, add a can of coconut milk to the mix and reduce the mango purée slightly.
In a saucepan, combine sugar and water. Bring to a boil, stirring until sugar is dissolved. Cool sugar syrup to room temperature, then refrigerate until chilled.
Cut mangoes on either side of the center seed. Scrape fruit from the peel into a blender container or food processor. Pour in chilled syrup and add lime juice. Process until puréed.
Prepare sorbet in a sorbet or ice-cream maker according to manufacturer's instructions. Keep on ice or in the freezer until ready to serve.
Sorbets are incredibly easy to make — just purée fruit, sugar, and water. And although they're fat-free and relatively low in calories, these frozen treats make impressive looking and tasting desserts.